This one-pot sensation builds up its flavor with caramelized garlic and a bright spinach and basil pesto, adding a little something green to my hibernation diet. The whole recipe comes together in 30 minutes and you won’t feel bad even if you end up having a second helping… or a third.
This one-pot sensation builds up its flavor with caramelized garlic and a bright spinach and basil pesto, adding a little something green to my hibernation diet. The whole recipe comes together in 30 minutes and you won’t feel bad even if you end up having a second helping… or a third.
Ingredients
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4 cups baby spinach
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1 cup basil
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1/ 2 cup toasted walnuts
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6 tablespoons of La Tourangelle Organic Extra Virgin Olive Oil, divided
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1 lemon, zested and juiced
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Kosher salt, to taste
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Black peppercorns, freshly ground, to taste
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2 cloves garlic, thinly sliced
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1/ 4 teaspoon crushed red pepper
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1 pound dried spaghetti
Directions
In a food processor, combine spinach, basil, walnuts, 3 tablespoons olive oil, lemon juice and zest and ¼ cup water, then puree until smooth. Season with salt and pepper, then set aside.
In a high-sided skillet or wide braiser, heat remaining olive oil, garlic and crushed red pepper over medium-high heat. Cook, stirring constantly, until golden and fragrant, about 2 minutes. Add the pasta, 5 cups water and a large pinch of salt. Bring to a simmer and cook until the pasta is al dente and the water has reduced into a thick sauce, 13-15 minutes.
Remove from the heat and stir in the spinach pesto. Adjust seasoning with salt and pepper, then serve.